SLOW COOKER BEEF MACHACA

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Slow Cooker Beef Machaca image

How to make Slow Cooker Beef Machaca

Provided by @MakeItYours

Number Of Ingredients 11

3 pound beef brisket or lean rump roast, trimmed of fat
Salt and pepper
2 tablespoons Maggi sauce (a Latino seasoning) or 2 tbsp Worcestershire sauce
4 tablespoons fresh lime juice
1 1/2 cups diced onion
1 cup red bell pepper, diced
3 garlic cloves, minced
3 serrano chiles, stemmed, seeded, and minced
1/2 cup beef broth
1/2 14 oz. can diced tomatoes with juice
1/2 teaspoon dried oregano

Steps:

  • Season the beef with salt and pepper and place into the slow cooker.
  • In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
  • Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.

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